Moules marinières

Method

1. Before you start cooking, scrub the mussels well, removing any beards, and discard any that don’t close when tapped firmly on the work surface.
2. Heat the oil and butter in a large saucepan with a lid. Finely chop the shallots, then fry gently with the thyme for 2 minutes. Increase the heat to high, then add the mussels and wine to the pan. Cover and cook for 3-4 minutes until the mussels open (discard any that remain closed). Meanwhile, finely chop the parsley.
3. Stir the chopped parsley and double cream into the mussels, then serve with plenty of crusty bread.